Yes, I’ve known about it for a long time, but it took me just as long to get my butt over to Easton to visit the oldest continuously running farmers’ market in America. The Easton Farmers’ Market is held Saturday mornings from 10 to 2, and for some reason I just never could get over there. That is, until this past chilly autumn weekend when I dropped my teenage daughter off at her school nearby for a Saturday field trip.
Lucia and I shivered as the market was opening up. But soon we warmed up by eating wood-fired pizza (yes, for breakfast!). The stands make a ring around the center circle of Easton, and the sun was shining on the Peace Candle, which was up for the holidays. This market goes all winter long but moves indoors after Thanksgiving.
The mood was a bit weary, since apparently the week before Baconfest simply took over the whole town. I had heard it was a huge hit. But this Saturday was quiet, sunny, and lovely. I found some incredible marmalade and jams and a delicious new bread vendor. And also got some hummus and tabbouleh from Aladdin restaurant’s booth.
And then I found it…the thing I’d been searching for for the past three years. Organic escarole! And not just any organic escarole, but the largest head of escarole I’d ever seen. I needed the extra-large produce bag to fit it in. I was very excited and knew exactly what I would make with it.
And THAT, dear reader, is the topic of my next two blogs. Stay tuned!